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Ingredients
Serves: 4

2 teaspoons vegetable oil

750g yellow onions, finely sliced

3 cloves garlic, crushed

1 teaspoon sugar

Salt

375g penne

2 tablespoons Marsala or water

160ml (3/4 cup) vegetable or chicken stock

2 teaspoons unsalted butter

Chopped parsley

DirectionsPrep:10min › Cook:30min › Ready in:40min

Heat the oil in a large nonstick frying pan over moderate heat. Add the onions and garlic and sprinkle with the sugar and a pinch of salt. Cover and cook, stirring frequently, for 20 minutes or until the onion is very soft.

Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain the pasta, reserving 160ml of the cooking liquid, and transfer to a large serving bowl.

Stir the Marsala into the onions and cook for 1 minute or until evaporated. Add the stock and the reserved cooking liquid, and cook, stirring frequently, for 5 minutes or until the liquid is reduced by half.

Add the onions, butter and parsley to the hot pasta, tossing well to combine.